Enjoy a tour of quintessential Spain. Our Classic tasting menu features the traditional tapas you know and love, with recipes passed down through generations.

Our most popular tasting menu, The Jaleo Experience takes your tapas to the next level with the addition of seasonal and specialty dishes, plus heartier servings.

Embrace the sophisticated side of Spain

with José’s favorite selection of gastronomic tapas. Featuring premium cuts of meat and our most luxurious bites.

Marinated Spanish olives and aged Manchego cheese

Toasted slices of uniquely crispy and ethereal bread brushed with fresh tomato

Raw-cured pork sausage with goat cheese cone

Salmon tartare and trout roe cone

Tomato marmalade and goat cheese cone

Hokkaido scallops with pipirrana relish and sherry dressing

Raw sheep’s milk cheese. Nutty with a tangy, lingering flavor

Rappahannock oysters with a traditional spanish pickled relish

Spanish mini burger made from the legendary acorn-fed, black-footed Ibérico pigs of Spain and

Ibérico bacon

Pressed traditional sandwich of Spanish ham and cheese

Flauta bread brushed with tomato and extra virgin olive oil, topped with cured ham

(Murcia) A soft, semi-sweet goat’s milk cheese

(D.O. Idiazabal) A sharp, smoky raw sheep’s milk cheese

(D.O. Cadiz) A goats milk cheese from the Payoyo goats of southern Spain

A traditional raw Manchego cheese

(D.O. Asturias) A bold and spicy raw cow’s

milk cheese with pimentón, paired with almonds and orange marmalade

(D.O. Asturias) An intensely-flavored cow’s

milk cheese paired with membrillo (quince paste) and rosemary

(D.O. Asturias) A unique variety of Rey Silo

aged in apple must left over from the cider-making process

Served with Chef’s selected pairings

The very, very famous tapa of shrimp sautéed with garlic

Salted Cod and potatoes emulsion with Manchego cheese, caramelized onion and honey

Traditional ‘paella’ of toasted pasta with head on shrimp and squid

Basque-style squid with rice and

squid ink sauce

Grilled octopus with “pimentón,” potatoes

and confit tomatoes

Seared Hokkaido scallops with butternut squash puree, orange segments and pumpkin seeds

Atlantic salmon with romesco, spinach, olives, tomatoes and almonds

Seared European sea bass with Basque country fish sauce and confit potatoes

It’s a secret! skirt steak from the legendary black-footed Iberian pigs of Spain served with toasted tomato bread, mojo verde and alioli

When I was a young boy, I used to help my father cook the best-known dish in Spanish cuisine: paella. He would put me in charge

of the open fire where we would cook for our friends and family. This is where I learned the art of controlling the heat, a skill needed by any chef. While heat is important to creating the perfect paella, the real star is the rice. Bomba rice from Valencia or Calasparra from Murcia are the best to absorb all the amazing flavors and to keep a perfect texture. ¡Buen provecho!- José Andrés

Entire pans of paella are prepared to order for 4-6 guests and presented tableside. Please allow up to 45 minutes of preparation time for all paellas.